my question is i have only a two burner stove top. a skillet, a 8 liter pot, a 3 liter pot, and a 1 liter pot only. no toaster oven. no grill. no nothing. is there anywhere to "bake" bread or cookeies?

Bread is pretty easy - use a pressure cooker with the gasket removed or a dutch oven on top of the burner.

Cookies are interesting. I haven't made cookies in an alternative oven. It should work as for bread, but the surface area means half-a-dozen cookies per batch. Not efficient. Maybe layers with some sort of metal plates to separate the layers? Not sure.

This isn't the main issue. The big problem is that it's the wrong type of heat. Baking in an oven transfers heat by convection; sauteing or boiling on a cook top transfers heat by conduction. I'm no scientist, but I don't see how you could achieve even remotely similar results using conduction.

Perhaps the engineers here can help good food turn his 8 liter pot into a stove-top convection chamber?

I don't think so. My understanding is that convection is the transfer of heat through fluids, and conduction is the transfer of heat through solids. So obviously there is some conduction involved when you bake.

Like I said, I'm no scientist, so I don't know thermodynamics. I only have a practical understanding of what's going on when an oven is set on Bake. The heat comes only from the bottom elements. It moves upwards and hits the top of the oven chamber, which reflects it back down. You can see how it works if you put two pans of cookies in the oven and don't rotate them. The cookies on the top pan will be very brown on top, and the cookies on the bottom pan will be very brown on the bottom.

whether the heat comes from the bottom or top&bottom or convection fan stream depends on the make & model & modes of the oven. blanket statements do not apply.

ovens involve convection, conduction and radiant heat.

the air does the convection part

the air makes thing inside the oven get hot and if they are in contact with the food object that provides conduction.

hot surfaces radiate heat - not to mention an "exposed" element - not all ovens have their heating elements "hidden" - radiant heat impinges on either the food object and cooks it, of if the food is inside an opaque container, the container heats up and that results in conduction&convection inside a (closed) container.

Fill the 8 litre pot with several inches of coarse salt. Stir the salt and heat it till very hot. You can bake bread but it won't brown( just blondish ), cookies are fine as well as thin sponges. In fact the sponges turn out really moist.

A tip - place aluminium foil, folded 2 - 3 layers over the pot before covering. This helps to retain heat. The heat source, of course, is kept on throughout.